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Vegan Chocolate Peanut Butter Banana Bread

Banana bread is always a good use for overripe bananas. But this vegan Chocolate Peanut Butter Banana Bread is everything you’ve ever wanted! Drizzle it with more peanut butter sauce, just because! 

Vegan Chocolate Peanut Butter Banana Bread from the top

In this recipe, I’ve combined two of my recent food addictions: Banana Bread and the magical combination of chocolate and peanut butter. The chocolate banana bread has peanut butter swirls on top and if that wasn’t enough, you’ll end up with more peanut butter sauce than you need for the swirls – so drizzling more peanut butter sauce on top is the way to go. You’re welcome! ;)

The banana bread is moist, luscious, and sweetened only with bananas and maple syrup.

It does not contain eggs or dairy. But you won’t notice the difference. It’s just as delicious, soft, and fluffy! People always ask me how I can bake without eggs, I just don’t use them, that’s how ;) I don’t know why everyone thinks you need eggs to bake. The bananas in this recipe will do the trick just fine. You don’t need eggs or any weird egg replacement for binding.

If you’re a lover of chocolate and peanut butter, this one’s for you.

Vegan Chocolate Peanut Butter Banana Bread inside

How to check if the banana bread is done

There’s a simple trick to check if your banana bread is baked all the way through. Use a thin wooden stick or toothpick and stick it into the center of your banana bread. If it comes out clean – with only a few crumbs on it – it’s done. If it comes out with batter on it – bake it longer and try it again later. You can read more about the kitchen hack and see it explained with photos here.

Vegan Chocolate Peanut Butter Banana Bread from top

More Banana Bread Recipes

Love it? Rate it!

I hope you will enjoy this vegan Chocolate Peanut Butter Banana Bread as much as I did! Let me know if you give it a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

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Cheers, Bianca

Vegan Chocolate Peanut Butter Banana Bread inside

Vegan Chocolate Peanut Butter Banana Bread

Bianca / Elephantastic Vegan
Banana bread is always a good use for overripe bananas. But this vegan Chocolate Peanut Butter Banana Bread is everything you’ve ever wanted! Drizzle it with more peanut butter sauce, just because! 
4.08 from 40 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American, Vegan
Servings 12 slices
Calories 164 kcal



  • 4 very ripe bananas
  • 3/4 cup plant-based milk e.g. rice milk
  • 1 tablespoon coconut oil , liquid
  • 1/4 cup maple syrup *
  • 2 cups whole wheat flour (or use all-purpose flour)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt

Ingredients for the peanut butter sauce

  • 2 tablespoons peanut butter
  • 1 teaspoon maple syrup
  • hot water to thin it out


  • Preheat the oven to 320°F/160°C and line a loaf pan** with parchment paper.
  • Peel the bananas, add them to a large bowl and mash them. To the bananas, add the plant-based milk, coconut oil and maple syrup. Give it a quick mix.
  • Add the flour, cocoa powder, baking powder, baking soda, and a pinch of salt to the wet ingredients and whisk everything together.
  • Pour the batter into the loaf pan lined with parchment paper.
  • For the peanut butter sauce, simply whisk together the peanut butter and maple syrup and thin it out with hot water until drizzable. Add 1-2 tablespoons of the sauce to the batter in the loaf pan and swirl around a bit.
  • Bake it in the oven for about 1 hour or until golden brown on the top. You can use a wooden stick to test if your banana bread is done in the middle.
  • Drizzle with more peanut butter sauce before serving!


* For me, the ripe bananas and maple syrup make the banana bread sweet enough, but if you like it sweeter, feel free to add white or brown sugar. I’ve had a few readers comment that they would have liked it sweeter – just so you know! :) 
**Loaf pan dimension: 10 x 4.7 inch (25.5 x 12cm)


Calories: 164kcalCarbohydrates: 32gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 66mgPotassium: 334mgFiber: 4gSugar: 10gVitamin A: 25IUVitamin C: 3.4mgCalcium: 38mgIron: 1.4mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Wednesday 5th of October 2022

I tried to make this for the first time a few nights ago. I followed the recipe exactly except that I used a heaping 1/2 of cocoa and, after reading some of the comments on how it took longer to bake for some folks, I decided to increase my oven temperature to 350F. After an hour, it was still raw in the center, so I left it in for another half-hour and it was still too wet in the center. I left it in another 20 minutes and it was still not baked through and at this point, the top was hardening. I expected the peanut butter to pack a bit more punch. I cut a few slices off one end to try it out and it was really mild tasting and needed something to make it stand out more -- maybe a pinch more salt, some spices, vanilla (or other) extract, more chocolate? Maybe some roasted peanuts? Possibly all of those things?

(I had posted a link to the recipe on Facebook and a good friend who is much more adept at baking also tried the recipe and had similar results.)


Thursday 6th of May 2021

I haven't made it yet, but is almond Milk a good substitute for rice milk?


Monday 10th of May 2021

absolutely! almond milk works just fine!


Saturday 13th of March 2021

Thank you for the recipe! I'm only discovering your blog and this is the first I try. So kind of you to include metric measurements!


Friday 26th of February 2021

Approximately how many cups should the 4 ripe bananas mash up to be? I have 2 large bananas and wondering if that will be enough.


Friday 13th of March 2020

Moist, sweet enough (for me) cake! I am thinking of adding peanut butter in the batter too since it was so delicious! Thank you for the wonderful plant-based recipes!